Spicy Steamed Chicken in Parchment

1 . Stage

Reconstitute dried ancho chile peppers by placing in a bowl, covering with boiling water, and letting sit for 10 minutes. Do the same with the chipotle chile peppers, but give them 15 minutes to sit.

2 . Stage

Remove ancho chile peppers from the water, remove seeds and veins, and cut into small strips. Remove chipotle chile peppers from the water and remove stems, leaving peppers whole.

3 . Stage

Combine ancho chiles, chipotle chiles, tomato sauce, and garlic in a blender and process until fairly smooth. While mixing, add cumin, coriander, salt, and pepper to the marinade and blend.

4 . Stage

Place chicken breasts and thighs in a large bowl and cover with marinade. Cover and refrigerate, 8 hours to overnight.

5 . Stage

Divide chicken and sauce evenly onto 4 sheets of parchment paper and tie closed with string.

6 . Stage

Pour equal amounts of beer and water into a saucepan and bring to a boil. Add a bamboo steamer and place parchment packets inside. Steam until chicken is no longer pink at the bone and juices run clear, about 35 minutes.

7 . Stage

Serve chicken with hot cooked rice and garnish with cilantro.